Chicken Pot Pie W/ Red Wine & Sweet Potatoes

• 1 lb pastry dough, pate brisse (optional Pate Brisee) (optional)
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 garlic cloves (minced)
• 1 tablespoon flour
• 1 cup dry red wine
• 1 14 lbs sweet potatoes (peeled and cut into 1 inch cubes)
• 20 white pearl onions (peeled, or 16 ounces frozen)
• 2 tablespoons tomato paste
• 1 12 lbs boneless skinless chicken breasts (cut into 1 inch cubes)
• 8 ounces mushrooms (quartered)
• 1 12 cups chicken stock (or broth)
• 1 tablespoon lemon juice
• 12 teaspoon black pepper
• 12 teaspoon dried thyme
• salt (to taste)
• 2 sprigs tarragon (4 inches long, or 1 tsp dried)

1. In 4-quart casserole dish combine butter, oil and garlic.
2. Cover with plastic wrap leaving one end turned back and cook on high for 1 1/2-2 minutes on high or until butter is melted.
3. Stir in flour.
4. Add wine and stir.
5. Cover and cook again 2-3 minutes to boil and thicken.
6. Stir in sweet potatoes and onions.
7. Cover again and cook on high 12-14 minutes; stirring after 6; until potatoes are tender.
8. Stir in remaining ingredients and cook covered on high for 20-22 minutes; stirring after 10; or until chicken is cooked through and tender.
9. Let stand covered 10 minutes.
10. To serve: spoon into 6 ramekins or soup plates (or premade pie shell) and (optional) place 2 pate brisee cutouts on top of each.

pastry, unsalted butter, olive oil, garlic, flour, red wine, sweet potatoes, white pearl onions, tomato paste, chicken breasts, mushrooms, chicken stock, lemon juice, black pepper, thyme, salt, tarragon

Taken from www.food.com/recipe/chicken-pot-pie-w-red-wine-sweet-potatoes-277703 (may not work)